Macadamia, peach and white chocolate drizzle cake

Watch Rich Harris make a fruity, summery traybake.

DURATION 0:02:34

Tags: peach, Cake, chocolate, white,

Recipe - Serves: 10


125g slightly salted butter, softened, plus extra for greasing
150g pack Love Life Macadamia Nuts, roughly chopped
125g light brown muscovado sugar
2 medium Waitrose British Blacktail Free Range Eggs
2 tsp vanilla extract
125g self-raising flour
½ tsp baking powder
2 peaches, stoned and diced
100g white chocolate, chopped


1 Preheat the oven to 180°C, gas mark 4. Grease a 28 x 18cm or similar-sized shallow baking tin or roasting tin and line with baking parchment. Lightly toast the nuts in a dry frying pan, shaking the pan frequently, for 1–2 minutes or until just golden. Leave to cool.

2 Beat together the butter, sugar, eggs, vanilla, flour and baking powder until smooth and creamy. Stir in half the nuts and spread into the tin.

3 Scatter with the fruit and remaining nuts. Bake for 40 minutes until risen and the sponge feels just firm to the touch. Leave to cool in the tin.

4 Melt the chocolate gently in the microwave or in a bowl over a pan of simmering water then drizzle over the cake. Cut into pieces to serve.


Nutritional Info

Typical values per serving:

Energy 1,601kj
Fat 26.9g
Saturated Fat 10.8g
Carbohydrate 30.7g
Sugars 21.2g
Protein 4.9g
Salt 0.4g
Fibre 2.1g

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